the hunter's lane:
wild game recipes
[white wine & garlic roasted wild turkey breast]
Prep Time: 10 mins
Cook Time: 60 mins
Resting Time: 15 mins
Total Time: 1 hr 25 mins
Wild Turkey Breast Roast
1 stick of butter, softened
1 lemon (using for zest and juice)
4 cloves of garlic, minced
1 tablespoon of kosher salt
1 teaspoon cracked black pepper
4 sprigs of fresh rosemary, mince the needles of two sprigs and leave other two sprigs whole.
2 cups Pinot Grigio (Any dry white wine will work well)
1.) Preheat oven to 400F.
2.) Mix softened butter, lemon zest and minced garlic together.
Use your hands to separate the skin of the turkey from the breast. Coat the turkey in butter mixture including under the skin and the bottom of the turkey.
3.) Sprinkle entire bird including under the skin and bottom of turkey with kosher salt, minced rosemary and fresh cracked black pepper.
4.) Place turkey in baking dish and pour white wine and lemon juice in baking dish around the turkey. Tuck remaining 2 sprigs of rosemary and the two halves of the lemon that you used for zesting and juicing around the bird.
5.) Roast for 60 minutes or until thermometer inserted in thickest part of the breast reads 155 F.
6.) Take turkey out of oven, tent with tin foil and leave to breath for 15 minutes.
Note: Make sure to keep your white wine pan drippings and make a gravy out of it!